I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
This month the theme is squash. I am going to include summer and winter squash as much variety as I can find, so you will experience not only side dishes, but salads and desserts as well.
I am starting with this simple summer squash salad, It is easy to make and can be enhanced with fresh
rather than dry herbs.
This quick and easy salad is full of protein and vegetable goodness. And it uses the end of season garden bounty to the fullest. A perfect vegan recipe for a no meat Monday.
No Cook Summer Squash
cups summer squash, thinly sliced
cup crumbled feta 1 Tbls
lemon juice 2 Tbls olive oil 1
Tbls dried parsley or 1/8 cup fresh torn leaves 2
tsp dried tarragon or 1 ½ Tbls fresh torn leaves 1
tsp dried mint or 1 Tbls fresh torn leaves 1/4
teaspoon each salt and pepper
sliced squash, feta, lemon juice, olive juice, herbs, salt and pepper together
in a bowl.Chill briefly and serve.
To find any recipe featured this month - use the search box and type: SquashOct
To find any theme recipe from this year type: recipe2018